Description
Classic Southern baked macaroni and cheese made with a rich egg custard and multiple cheeses for true soul food flavor.
Ingredients
Scale
- 8 to 10 ounces elbow macaroni
- 1/2 cup whole milk
- 12-ounce can evaporated milk
- 2 eggs
- 1 1/2 teaspoons white pepper
- 1 1/2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 1/2 cup butter
- 2 tablespoons sour cream
- 1/2 pound Velveeta cheese
- 8 ounces shredded Colby-Jack cheese
- 4 ounces shredded sharp cheddar cheese
- 1 cup shredded mild cheddar cheese
Instructions
- Preheat oven to 350°F
- Bring a large pot of salted water to a boil
- Cook macaroni until just al dente
- Drain macaroni and transfer to a greased baking dish
- Whisk milk, evaporated milk, eggs, salt, pepper, and sugar
- Pour custard mixture over macaroni
- Add butter, sour cream, and cheeses
- Stir gently to combine evenly
- Top with mild cheddar cheese
- Bake until bubbly and lightly browned
- Rest briefly before serving
Notes
- Do not substitute Velveeta cheese
- Freshly grated cheese melts best
- Oil on top after baking is normal
- Blot excess oil if desired
- Leftovers reheat well
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 471
- Sugar: 7
- Sodium: 889
- Fat: 31
- Saturated Fat: 19
- Unsaturated Fat: 9
- Trans Fat: 1
- Carbohydrates: 26
- Fiber: 1
- Protein: 22
- Cholesterol: 124